Instructions: In a small saucepan combine the shallots, wine, salt, and vinegar. Bring to a boil, and cook until the liquid has been reduced to about 2 tablespoons. Remove the pan from the heat, and let cool to room temperature.

Whisk the butter, a piece at a time, into the wine mixture until the mixture is well-blended and creamy. Do not melt butter.

Makes 1/2 cup, enough for 18 oysters.

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